Effects of honeybush (Cyclopia subternata) extract on physico-chemical, oxidative and sensory traits of typical Italian salami

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dc.contributor.authorSmit, Paulaen_ZA
dc.contributor.authorCullere, Marcoen_ZA
dc.contributor.authorZotte, Antonella Dalleen_ZA
dc.contributor.authorBalzan, Stefaniaen_ZA
dc.contributor.authorHoffman, Louwrens Christiaanen_ZA
dc.contributor.authorNovelli, Enricoen_ZA
dc.date.accessioned2022-08-10T13:29:23Z
dc.date.available2022-08-10T13:29:23Z
dc.date.issued2020-02-18
dc.descriptionCITATION: Smit, P. et al. 2020. Effects of honeybush (Cyclopia subternata) extract on physico-chemical, oxidative and sensory traits of typical Italian salami. Food science & nutrition, 8(5):2299–2306. doi:10.1002/fsn3.1509en_ZA
dc.descriptionThe original publication is available at https://onlinelibrary.wiley.com/journal/20487177en_ZA
dc.description.abstractHoneybush (Cyclopia subternata Vogel) is an indigenous South African shrub enjoyed as hot brewed tea. "Unfermented" honeybush is also a potential antioxidant bioactive extract for foodstuffs due to its polyphenol content. The effect of "unfermented" honeybush extract (Hob; 0.5%) was evaluated in typical Italian salami and compared with nitrate (Nit; 100 mg/kg) and a control (Ctl; without nitrate or honeybush). After 35 days of ripening, Hob had a higher (p < .01) water activity (0.928), compared with Ctl (0.923) and Nit (0.924). Final pH (5.35-5.24) was not affected by treatments. Lower lipid oxidation was observed in Hob and Nit treatments (p < .001) compared with Ctl. Internal color and odor intensity were similar among treatments. Salami with honeybush extract had less spontaneous outer surface mold growth whereas the Ctl showed intermediate growth (p < .05). Honeybush extract seems a promising natural ingredient with antioxidant action.en_ZA
dc.description.urihttps://onlinelibrary.wiley.com/doi/10.1002/fsn3.1509
dc.description.versionPublishers versionen_ZA
dc.format.extent8 pages : illustrationsen_ZA
dc.identifier.citationSmit, P. et al. 2020. Effects of honeybush (Cyclopia subternata) extract on physico-chemical, oxidative and sensory traits of typical Italian salami. Food science & nutrition, 8(5):2299–2306. doi:10.1002/fsn3.1509en_ZA
dc.identifier.issn2048-7177 (online)
dc.identifier.otherdoi:10.1002/fsn3.1509
dc.identifier.urihttp://hdl.handle.net/10019.1/125592
dc.language.isoen_ZAen_ZA
dc.publisherWileyen_ZA
dc.rights.holderAuthors retain copyrighten_ZA
dc.subjectCyclopia subternataen_ZA
dc.subjectItalian salami characteristicsen_ZA
dc.subjectHoneybush extracten_ZA
dc.subjectLipid oxidationen_ZA
dc.subjectNatural antioxidanten_ZA
dc.titleEffects of honeybush (Cyclopia subternata) extract on physico-chemical, oxidative and sensory traits of typical Italian salamien_ZA
dc.typeArticleen_ZA
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